RECIPE SWAP: SAVED EGG YOLKS FOR HOMEMADE NOODLES SPARK FUND MEMORIES

Last week I left you rather abruptly when the power outage occurred during our recent storm. So many people were effected by the outage, but I certainly tip my hat to the workers who tried so hard to get the electricity back on as fast as possible.

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Recently I shared a story with you how my Grandma made homemade Angel Food Cakes then saved the egg yolks for homemade noodles. This sparked very fond memories of Tanya Davis of Scott City. She recalls her Grandmother making homemade egg noodles and rolling them paper thin and cutting them with a knife that was very sharp and curved from the many number of times it had been sharpened. When her Grandmothers hands became too arthritic to roll out the noodles, the family bought her a pasta maker, so the tradition of noodles could be continued. Tanya shares her recipe, in a smaller quantity for general home use, but she makes a recipe that uses 3 dozen eggs to 5 pounds of flour. I bet Tanya has noodles drying all over the house when she makes that recipe.

Homemade Egg Noodles

8 eggs

2 cups flour

1 tablespoon milk

Put flour into large bowl and make a well in it. Put 5 egg yolks plus 3 whole eggs in a separate bowl and beat until well mixed. Put eggs into flour well and stir flour in until eggs are well blended. When it gets too hard to stir, mix with hands. Knead on floured board until no longer sticky. Roll out as thin as paper and allow to dry on tablecloths. Dough should make four circles. After edges start to curl, cut circle into fourths, pie shaped. Roll each triangle piece up, starting from the long cut edge. Cut s;ices thin. Let dry again. Noodles can be frozen at this point.

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We recently had a request for Brown Betty, a bread pudding that has apples in it. Barb Hopkins of Cape Girardeau shares a recipe she found in a 1944 edition of Wartime Better Homes and Gardens Cookbook. She acquired this book at an estate auction and has enjoyed the book very much.

Brown Betty

2 cups bread crumbs or graham cracker crumbs

3 tablespoons melted butter

3 or 4 medium-sized apples

1 tablespoon lemon juice

1/2 teaspoon grated lemon rind

1/2 cup brown or granulated sugar

1/3 cup hot water

Lemon Sauce, recipe follows

Combine crumbs and butter; stir over low heat until lightly browned. Place one-third in greased baking dish. Pare, core, and slice apples; arrange half in layer over crumbs. Sprinkle with half the lemon juice, rind, and sugar. Add second layer of crumbs and remaining apples, lemon juice, rind, and sugar. Cover with remaining crumbs. Pour over water. Bake in 375 degree oven until apples are tender, 30 to 40 minutes. Serve warm with Lemon Sauce. Serves 6.

Lemon Sauce

1/2 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1/8 teaspoon nutmeg

1 cup boiling water

2 tablespoons butter

1 1/2 tablespoons lemon juice

Mix sugar, cornstarch, salt, and nutmeg; gradually add water and cook over low heat until thick and clear. Add butter and lemon juice; blend thoroughly.

There were two variations of Brown Betty in the cookbook.

Blueberry Brown Betty: Substitute 2 cups blueberries for apples, reduce sugar to 1/4 cup.

Rhubarb Brown Betty: Substitute 2 1/2 cups rhubarb for apples.

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A Cape Girardeau cook shares two fun and tasty meal suggestions with Recipe Swap this week.

Stroganoff Steak Sandwiches

1 loaf French bread

Beer marinade:

2/3 cups beer

1/3 cup vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 pounds flank steak

Onion topping:

2 tablespoons butter

4 cups sliced onions

1/2 teaspoon paprika

1 teaspoon horseradish

1 cup sour cream

Combine marinade ingredients and pour over flank steak. Cover and marinade 4 hours at room temperature or overnight in the refrigerator. Drain meat. Broil in preheated oven 10 minutes. Saute onions and paprika in butter. Add horseradish and sour cream. Heat thoroughly. Slice bread into thick pieces. Toast. Thinly slice meat diagonally. Arrange several slices on each piece of bread. Top with onion mixture. Serve hot and enjoy.

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This next recipe uses left over roast beef. We like those "two meals out of one cooking" recipes.

Sandwiches Stroganoff

Cook 1 tablespoon chopped onion in 1 tablespoon butter until tender. Stir in 1 can (1 1/4 cup) beef gravy, 1/4 cup sour cream, 1 tablespoon sherry and dash of basil. Add 6 slices leftover roast beef. Heat 8 to 10 minutes. Serve over hot toast. Serves 6.

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With the Memorial Day holiday coming next week, I want to share a favorite recipe of my family that is a wonderful cook-out entree. Enjoy your holiday and I'll see you next week.

Missouri Pork Chops

4 pork chops, cut about 1 1/4-inches thick

1 cup soy sauce

1/4 cup red wine vinegar

1 tablespoon garlic powder

1 tablespoon brown sugar

additional garlic powder, to taste

Combine soy sauce, vinegar, 1 tablespoon garlic powder and brown sugar. Place chops in a shallow dish. Pour marinade over chops. Cover and refrigerate 2 hours, or longer. Place chops on grill about 6 inches above low to medium coals. Grill for 45 to 55 minutes, turning and basting with marinade every 10 to 15 minutes. Sprinkle chops lightly with garlic powder when basting, if desired. Serves 4.